Light Crock Pot Chicken Curry
Transform your weeknight dinners with this flavorful and heartwarming Light Crock Pot Chicken Curry, a healthier spin on a classic comfort dish. This recipe combines tender, slow-cooked chicken breasts with vibrant vegetables like carrots, red bell peppers, baby potatoes, and peas, all simmered in a fragrant, light coconut milk sauce infused with curry powder, garam masala, and turmeric. Prepared effortlessly in a slow cooker, this gluten-free curry is perfect for meal prepping or feeding a family, delivering bold flavors with minimal effort. Serve it over fluffy rice or with warm naan, and don’t forget a sprinkle of fresh cilantro for a burst of freshness. Perfect for those seeking a light yet satisfying curry recipe, it's a delicious way to enjoy a homemade, healthy dinner without compromising on flavor.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 can (13.5 oz) Coconut milk (light)
- 1 cup Chicken broth (low-sodium)
- 2 tablespoons Curry powder
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Turmeric powder
- 3 medium Carrots, sliced
- 1 large Red bell pepper, chopped
- 10 small Baby potatoes, halved
- 1 cup Frozen peas
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 4 servings Cooked rice or naan (for serving)
Instructions
Place the chicken breasts in the bottom of your slow cooker.
Add the diced onion, minced garlic, and minced ginger on top of the chicken.
Pour the coconut milk and chicken broth into the slow cooker.
Stir in the curry powder, garam masala, cumin, turmeric, salt, and black pepper until well combined.
Add the sliced carrots, chopped red bell pepper, and halved baby potatoes to the slow cooker.
Cover the slow cooker with the lid and set it to cook on LOW for 5 hours or HIGH for 3 hours.
After the initial cooking time, remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the slow cooker and stir in the frozen peas.
Allow the curry to cook for an additional 30 minutes on LOW, until the peas are warmed through.
Taste and adjust seasoning with additional salt or spices as needed.
Serve hot over cooked rice or with naan bread. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 7346 mg | 319% | |
| Total Carbohydrate | 285.5 g | 104% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 41.1 g | ||
| Protein | 256.2 g | 512% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 432 mg | 33% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 6106 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
